Vegan Oatmeal Raisin Cookies

A beautiful spin on a delicious classic! I can’t get enough of these cookies. I literally ate them for breakfast and dessert. They are definitely healthy enough!

Recipe:

Yields: 6-8 Time: 20 mins

Ingredients:

Cookie:

3/4 cup oat flour or oats grinded up

1/2 cup almond butter

1/4 cup sesame seeds

Handful of raisins to your liking

Splash of vanilla

1/4 cup maple syrup

2 tbsp apple sauce

2 tsp baking powder

Pinch of salt

Frosting:

1 cup vegan yogurt (I used vanilla coconut yogurt by yoso)

Food dye or superfood powders (I used pink pitaya and blue spirulina by rawnice)

Directions:

1. Mix all ingredients in a blender

2. Refrigerate for 1 hour

3. Bake at 350F for 12 mins

4. While cookies are cooling, mix powders with yogurt until desired colour and spread on top fully cooked cookies.

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VEGAN MATCHA LAVA CAKE

If you’re crazy about matcha like I am, you need to try this recipe! It’s honestly the best thing…and it’s also grain-free with a little help from Bob’s Redmill Paleo Baking Flour. Ahhhh you really have to try it! It’s so good!

Recipe:

Cake:

  • 1 3/4 cups of Bob’s Redmill Paleo Baking Flour (Or, almond flour)
  • 1 tsp Baking Powder
  • pinch of salt
  • 2 tbsp Brown Rice Syrup
  • 3 Tbsp Matcha Green Tea Powder
  • 1 cup Almond Milk
  • 1/3 cup Coconut Oil
  • 1/2 tsp Vanilla Extract
  • 2 tsp of lemon juice

Lava:

  • 1/2 cup Vegan Butter
  • 2 cups Vegan Powdered Sugar
  • 3 tbsp Matcha Green Tea Powder

Directions:

Cake:

  1. Preheat oven to 350F.
  2. Mix all cake ingredients together with mixer.
  3. Pour batter into muffin cups in a muffin tray.
  4. Bake for 25 mins.
  5. Put cakes in a cool place like the freezer for a couple of minutes until the middle falls.

Icing:

  1. Mix all the ingredients together.
  2. Pour on top of cakes when they are ready to be served! OR else the frosting will become solid…aka no lava lol.

Enjoy!

VEGAN FUDGE 

Happy New Year, foodies! First recipe post of 2018. Holla! I hope your new year’s and holidays were filled with good company and most of all good food! If you’re still feeling for something sweet like the holidays but want it to be on the healthy side, try this easy fudge recipe! 

Recipe (makes approx. 6 from muffin tin)

Ingredients:

1 cup of nut butter (I used almond butter)

1/4 cup coconut oil

3 tbsp maple syrup 

Pinch of salt 

4 pieces of vegan chocolate or a handful of raw cacao

Directions

1. Melt all ingredients in a bowl on top of a pot with hot water over a stove. Stir until completely smooth. 

2. Pour batter into muffin liners in a muffin tray. 

3. Put in freezer to set. (About two hours or overnight). 

4. Take out to thaw for 10 mins before eating. 

Enjoy!!


 

Vegan Candy Cane Donuts 

Donuts are like the Christmas of desserts. I look forward to them like I look forward to Christmas day. Honestly, it doesn’t take much to brighten up my day. Give me some donuts and I’ll be golden. This recipe is easy and vegan! Also…who can go wrong with candy canes? 

RECIPE

Ingredients:

2 cups of flour 

1 cup of mashed riped banana

1 teaspoon baking powder

1 teaspoon baking powder

2 tsp vanilla extract 

1 1/2 cup water 

1/2 cup almond butter or vegan butter

1/2 cup maple syrup or any sugar

1 tbsp oil

Pinch of salt 

Directions: (preheat oven to 350F)

1. Mix all the dry ingredients together and all the wet ingredients separately. 

2. Combine dry ingredients with wet ingredients.

3. Pour mixture into donut pan. 

4. Bake for 25 mins. 

5. Allow to cool. Add vegan vanilla icing on top (icing sugar and 1 tbsp water combined. Keep adding water until it becomes the right consistency.) And crush candy canes on top. 

Enjoy!

Vegan Tiramisu

My first time making vegan Tiramisu or any tiramisu for that matter happened today. Let me tell ya, it was a glorious day. I love that I got the creamy texture and soft lady fingers from this combo of ingredients! 

Recipe (yields 2 small jars) 

Lady fingers

1 cup whole wheat flour

2/3 cup coconut flour

1 tsp baking powder

Pinch salt

6 Tbsp vegan butter

4 tbsp maple syrup

1/2 cup almond milk 

1/4 cup coffee

Creamy Vanilla layer:

2 cup cashews (soaked overnight)

6 tbsp maple syrup

2 tbsp almond butter

1 tbsp vanilla

4 tbsp almond milk 

pinch of salt

Creamy chocolate layer:

1/2 avocado

5 pitted dates

2 tbsp cacao powder or raw cacao nibs

5 tbsp maple syrup 

5 tbsp almond milk

Pinch of salt 

Directions 

1. Preheat oven to 350F. 

2. Mix all lady fingers ingredients with a whisk or mixer. 

3. Place in square baking pan. Bake for 15 mins. When cool, pour coffee over lady fingers. 

4. Mix all creamy vanilla ingredients together and set aside. 

5. Mix all creamy chocolate ingredients together and set aside. 

6. Put all layers in a jar to your liking. Enjoy! 

Vegan Nice Cream Sandwich

Hey everyone! 

If you’re like me, ice cream sandwiches are your favourite! I remember every time the ice cream truck would come down our street, I would always order the ice cream sandwich! They were just too hard to pass up. The cookie and ice cream…I mean, so good! And now I’ve discovered that it’s also so easy. 

Recipe

Cookie:

10 dates pitted and soaked for about 10 mins

2 cups oat flour or oats grinded up

1/2 cup of raw cacao powder

2 tsp vanilla 

3 tbsp water 

Ice cream:

I used vegan ice cream from my local grocery store. 

Directions:

1. In a blender or food processor, blend all cookie ingredients. If too dry add more water. It should be like dough that you can roll out. 

2. Roll out and cut out the shape you want. 

3. Place in freezer for about half hour. 

4. Make your ice cream sandwich and voila! Enjoy!